Recipe for Cauliflower with Peas Creame 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 qt WATER, WARM
1/2 gal WATER, BOILING
1/2 lb BUTTER PRINT SURE
1/4 lb BUTTER PRINT SURE
cn MILK, DRY NON-FAT L HEAT
10 lb PEAS FZ
10 lb CAULIFLOWER FZ
1/2 lb BREAD SNDWICH 22OZ #51
5/8 lb FLOUR GEN PURPOSE 10LB
219/500 ct CURRY POWDER
Instructions:
Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. ADD CAULIFLOWER TO SALTED WATER.

2. BRING TO A BOIL; COVER. SIMMER 4 TO 8 MINUTES OR UNTIL CAULIFLOWER IS JUST TENDER.

3. DRAIN CAULIFLOWER; PLACE EQUAL QUANTITIES OF CAULIFLOWER AND PEAS IN EACH
PAN. SET ASIDE FOR USE IN STEP 8.

4. RECONSTITUTE MILK; HEAT TO JUST BELOW BOILING. DO NOT BOIL.

5. BLEND BUTTER OR MARTGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH.

6. ADD FLOUR MIXTURE TO MILK, STIRRING CONSTANTLY. SIMMER 5 MINUTES OR UNTIL
THICKENED.

7. SEASON WITH CURRY POWDER.

8. POUR 3 QT SAUCE OVER VEGETABLES IN EACH PAN.

9. MIX CRUMBS AND BUTTER OR MARGARINE. SPRINKLE AN EQUAL QUANTITY OVER CAULIFLOWER IN EACH PAN.

10. BAKE 15 MINUTES OR UNTIL CRUMBS ARE BROWNED.

NOTE:

1. IN STEP 1, 14 LB FRESH CAULIFLOWER A.P. WILL YIELD 10 LB CAULI- FLOWER.

NOTE:

2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

3. ONE NO. 8 SCOOP MAY BE USED. SEE RECIPE NO. A00400.

SERVING SIZE: 100

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Cauliflower with Onion and Tomato   ::   Cauliflower with Potatoes   ...